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Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time
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5 tablespoons olive oil
2 pounds (1 kg) pork shoulder meat, cubed to 1-inch square
1 apple, peeled, cored, and finely chopped
1 leek, finely chopped
2 tablespoons flour
Red wine, to cover all
1 tablespoon honey
1 tablespoon vinegar
1 teaspoon black pepper
Garum (fish sauce, use Thai nuoc mam), for seasoning
1 teaspoon ground coriander seeds
2 tablespoons chopped cilantro leaves
1 teaspoon powdered caraway seeds
1 teaspoon powdered lovage seeds
2 tablespoons ground mintHeat some olive oil in a pan and then add the meat, apple, and leeks. Add the flour. Let it cook for 5 minutes, turning the meat often.
Add enough red wine to cover the pork. Continue to cook over a low flame. After 2 hours, add the honey, vinegar, black pepper, garum, and spices.
Cook under the same low flame for another 2 or 3 hours, stirring occasionally.
Other Recipes from this Episode
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